Tomato Artichoke Soup with Garlic Croutons

This fiery red tomato artichoke soup is bursting with tangy flavor and the perfect thing for a gray day! Serve with garlic croutons and shaved Parmesan.

Tomato Artichoke Soup | A Couple Cooks

This post is sponsored by Muir Glen. Product opinions are our own. 

There’s something so comforting about tomato artichoke soup on a gray day. Somehow I can’t imagine it ever getting old. We have a restaurant in town (Patachou) that has the tastiest tomato artichoke soup I order nearly every time I visit. This is our attempt at recreating it; not exactly, but close.

To do so, we revised this recipe we made four years ago, tweaked it a bit to amp up the flavors, and used Muir Glen’s jarred fire roasted tomatoes, which are becoming a fast favorite. The resulting soup was so flavorful and comforting that we could almost eat it for every meal (almost).

Tomato Artichoke Soup | A Couple Cooks

If you do try it out, make sure to serve it alongside something with a good amount of protein to make for a filling meal. We served it with a green salad with nuts and crumbled cheese (which we’ll share soon) and some crusty bread. You can also make it ahead: just be aware that after refrigerating, the soup becomes rather thick. You can thin it out by heating it on the stovetop, and adding a bit of milk for a creamier consistency if desired. Enjoy!

Tomato Artichoke Soup | A Couple Cooks

Looking for other vegetarian soups?

This website is full of vegetarian soups and vegan soups! Here are a few other vegetarian soups we’d recommend:

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Tomato Artichoke Soup with Garlic Croutons

1 Star2 Stars3 Stars4 Stars5 Stars (38 votes, average: 4.03 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x


This fiery red tomato artichoke soup is bursting with tangy flavor and the perfect thing for a gray day! Serve with garlic croutons and shaved Parmesan.



For the soup

  • 1 large onion (1 ½ cups chopped)
  • 3 cloves garlic
  • 1 15-ounce can artichokes
  • 3 tablespoons butter
  • 3 bay leaves
  • 2 23-ounce jars Muir Glen diced fire-roasted tomatoes or 2 28-ounce cans diced tomatoes
  • 1 cup water
  • 1 teaspoon dried oregano
  • 2 teaspoons dried basil
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon kosher salt
  • Pecorino Romano cheese (for garnish)

For the garlic croutons

  • 2 cups bread, cut into cubes
  • 1 tablespoon olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon garlic powder


  1. Chop the onion and mince the garlic. Drain and roughly chop the artichokes.
  2. In a large soup pot, heat the butter. Sauté the onions, garlic, and bay leaves until the onions are translucent, 5 to 6 minutes.
  3. To the pot, add the artichokes, canned tomatoes,water, oregano, basil, Parmesan cheese, and kosher salt. Simmer for 15 minutes.
  4. Remove the bay leaves. Using an immersion blender (or transfer to a standard blender), blend the soup to a smooth consistency. Taste and add additional kosher salt if necessary. Garnish with croutons and shaved Pecorino Romano cheese and serve. (Tip: The soup becomes thicker after refrigeration, so if reheating you may need to stir in a bit of water or milk to achieve the correct consistency.)
  5. To make the garlic croutons: Preheat the oven to 300°F. Cut the bread into small cubes and place in a small bowl. Mix with the olive oil, kosher salt and garlic powder. Line a baking sheet with parchment paper and top with the bread cubes. Bake until golden, about 15 minutes, then let cool for a few minutes before serving. (Croutons can be made in advance and stored in a sealed container until ready to use.)
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian

Keywords: Tomato Artichoke Soup, Soup, Healthy Soup, Vegetarian, Vegetarian Soup, Healthy Soup, Soup Recipe

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    Katrina @ Warm Vanilla Sugar
    January 25, 2015 at 3:48 pm

    Wow – what a flavour! This soup looks so fantastic and so flavourful. Delicious!

  • Reply
    Krista @ Joyful Healthy Eats
    January 25, 2015 at 9:15 pm

    Ohh.. love this idea! The artichoke probably adds so much flavor to the soup, gorgeous pics as always!

  • Reply
    Trish @ Well Worn Fork
    January 25, 2015 at 10:01 pm

    I’ll take a big bowl of this on a cozy afternoon with a big ol’ throw blanket! Looks delicious!

  • Reply
    Ksenia @ At the Immigrant's Table
    January 26, 2015 at 7:55 am

    I have honestly never thought about using jarred artichokes in soup, but this sounds fantastic. It reminds me of a great soup you’ll find in Italy (only there the artichokes would be fresh, and require a lot more work to prepare…). Great colour and texture – I appreciate the slight chunkiness! Thanks for sharing

  • Reply
    Ellen Weisel
    January 26, 2015 at 8:29 am

    I’m confused on how many ounces each can of tomatoes are

    • Reply
      January 26, 2015 at 9:18 am

      Hi! We used two jars that were each 23 ounces. Sorry for the confusion!

  • Reply
    Katie @ Whole Nourishment
    January 26, 2015 at 10:39 am

    Your lentil artichoke soup went over so well for us so I’m stoked about trying this soup as well. And I may just make it tonight since I have everything on hand!

    • Reply
      Katie @ Whole Nourishment
      January 27, 2015 at 2:31 am

      Made this last night and it was just the warming bowl we needed on a snowy night. Loved the artichoke and tomato combo!

  • Reply
    Nina at
    January 26, 2015 at 10:40 am

    This looks incredible. It’s funny, had an artichoke dip over the weekend, and now I want to cook with artichokes! Plus it’s a great time of year for a creamy tomato soup! Love this and love Patachou…

  • Reply
    Dani | theloveofvanilla
    January 26, 2015 at 5:44 pm

    It’s a rainy day here in Sydney so maybe this is on the table for dinner this week… Sounds delicious! Need to find those roasted tomatoes though, we only have the regular diced tomatoes.

    Hmmm I will see what I can find at the grocery store tonight…

  • Reply
    January 26, 2015 at 10:00 pm

    I’ve never had tomato artichoke soup and am intrigued! It looks fantastic! Such lovely photos.

  • Reply
    [email protected]
    January 26, 2015 at 10:49 pm

    Oh my. You had me at artichokes. Sounds amazing. Pinned!!

  • Reply
    Jessie Snyder | Faring Well
    January 26, 2015 at 10:52 pm

    I never thought to put artichokes with tomato soup! Sounds awesomesauce. B-e-a-utiful too <3

  • Reply
    January 27, 2015 at 9:02 am

    My son is a huge fan of artichokes, but never had tomato artichoke soup! sounds so good! I have to give it a try! Thanks!

  • Reply
    January 27, 2015 at 6:29 pm

    Do you remove the bay leaves before blending?

    • Reply
      January 27, 2015 at 7:07 pm

      Yes – thank you! The recipe is updated appropriately!

  • Reply
    January 28, 2015 at 1:37 am

    this looks AMAZING! i pinned it in hopes to make it in the near future :) xox

  • Reply
    Cassie's Kitchen
    January 28, 2015 at 10:03 am

    this looks so delicious. There’s nothing I love more on a cold dreary day than warm tomato soup. I can’t wait to try this recipe!!

  • Reply
    Trang's corner
    January 29, 2015 at 6:06 am

    It looks amazzzingggggg! So delicious! Need to try this recipe.

  • Reply
    January 29, 2015 at 10:12 am

    Made this soup with my best friend last night & Gouda grilled cheese! Thank you – I will keep this recipe for forever!

  • Reply
    Claire Lyon
    February 12, 2015 at 8:16 am


    I regularly cook your recipes as they are all delicious, and I have never said thank you. So thank you.

    Like Dani in Sydney, we can’t get fire-roasted tomatoes… any suggestion as to an ingredient we could add to help a normal tin of chopped tomatoes have any of the luxury of the fire roasted?

    Thanks again for all the delicious combinations
    Claire, UK

    • Reply
      February 12, 2015 at 8:21 am

      You’re welcome! I would try adding just a tiny hint of hot chili peppers for a little bonus kick.

      • Reply
        Claire Lyon
        February 18, 2015 at 7:00 am

        Fantastic, thanks Alex!

    • Reply
      September 28, 2016 at 4:13 pm

      If you can buy canned “Hunts” products, they have diced fire roasted tomatoes.

  • Reply
    February 12, 2015 at 12:29 pm

    I’m fond of artichokes but have never thought about combining them with tomato, a recipe to cook as soon I have all ingredients !

  • Reply
    February 18, 2015 at 11:44 am

    The tomato artichoke soup at Patachou is my favorite. I order it EVERY time I eat there. I made your soup the other night and I must say it is really close to the original. I love it. Thank you! I’ll have it in our freezer all winter.

  • Reply
    Jeri Kraver
    April 25, 2015 at 3:46 pm

    I was at a conference in Indy, staying across the street from Patachou. I fell in love with the soup, and then I google and there it is–same place. THANK YOU!

    • Reply
      April 25, 2015 at 5:56 pm

      Awesome! We made it up so it’s not the exact same recipe, but it tastes close (at least to us)! Hope you enjoy it.

  • Reply
    April 27, 2015 at 9:31 pm

    I just made this and it’s so good! I added in a 15 oz can of great northern beans for some protein, half before blending and half after, and it was absolutely delicious. Thanks for such a great recipe!

  • Reply
    October 12, 2015 at 9:56 am

    Made this last night- great dish for a cool fall night when you don’t want a heavy meal. I substituted the 1 cup water for 1 cup skim milk to make it a tiny bit creamier, came out delicious!

  • Reply
    Megan May
    November 17, 2015 at 1:08 am

    I can’t wait to try this! On the menu for this week!:)
    Thank you for posting.

    • Reply
      November 17, 2015 at 9:20 am

      Hope you enjoy it! And, thanks for the blog mention of our Pinterest board :)

  • Reply
    November 27, 2015 at 8:02 pm

    Made it! Only change was i used turkey bone broth instead of water and grilled cheese sandwiches on sourdough with garlic instead of croutons… such a yummy soup! My husband doesn’t really love tomato soup and he ate two bowls. Thank you so much!:)

  • Reply
    February 19, 2016 at 9:18 pm

    Ok I’ve seen canned artichoke hearts. Are these full artichokes?

  • Reply
    February 28, 2016 at 12:53 pm

    I made your recipe today, and it was really yummy! I had to stop myself from eating it straight away – I actually cooked it in advance to enjoy on a busy weeknight or to take to work in a thermos.

    For those who have trouble finding fire-roasted tomatoes: I just used 1/2 normal canned tomatoes (and some fresh ones that needed eating), and 1/2 fire-roasted paprika for that smokey flavor. It turned out great! Oh and a pinch of chili as per Alex’s suggestion ;).

  • Reply
    Meenu Saini
    December 6, 2019 at 12:04 pm

    I love Patachou’s Tomato Artichoke Soup. I am planning to make it this weekend. I have one question though. Per this recipe, it seems like it will make 4 servings. Just curious how big is your 1 serving.

    • Reply
      Alex Overhiser
      December 6, 2019 at 1:51 pm

      Hi! We don’t have a cup measurement for this, but it makes four small bowls of soup.

      • Reply
        Meenu Saini
        December 6, 2019 at 3:45 pm

        Alex, thanks so very much for your response.

  • Reply
    December 18, 2019 at 12:41 pm

    I heard that it’s better to buy whole tomatoes, not diced tomatoes, for soups you’re going to puree anyway. Apparently companies tend to use the best-quality tomatoes for whole tomato cans, because it’s easier to “hide” lesser-quality tomatoes in diced form. Source:

    By the way, I think I’ll try buying fresh tomatoes and roasting them in the oven for this! (Yes, I have too much time on my hands.) I wonder how many lbs of fresh tomatoes I’d need?

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